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Cashew Candy Crunch

 Cashew Candy Crunch
"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers." Jim Merchant, Vinton, Iowa
36 ServingsPrep: 10 min. Cook: 30 min. + cooling


  • 1 tablespoon plus 1 cup butter, divided
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2-1/2 cups unsalted cashew halves
  • 1/4 teaspoon baking soda


  • Butter a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a
  • large saucepan, combine the sugar, corn syrup and water. Bring to a
  • boil, stirring constantly.
  • Reduce heat; cut remaining butter into cubes and carefully stir into
  • syrup. Cook and stir until a candy thermometer reads 280°
  • (soft-crack stage). Add nuts; cook and stir until candy thermometer
  • reads 295°.
  • Remove from the heat; stir in baking soda. Immediately pour into
  • prepared pan. Cool; break into pieces. Store in an airtight
  • container. Yield: 2-1/4 pounds.
Nutritional Facts: 1 ounce equals 171 calories, 10 g fat (4 g saturated fat), 14 mg cholesterol, 54 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.